We are so excited that you're here because we have a surprising “not pasta” dish to share. If you're looking for ways to eat more vegetables and cut back on wheat or grain products but still eat delicious meals, you're in the right place! This “paleo-lite” recipe for Zucchini Eggplant Lasagna has the flavors of lasagna and Eggplant Parmesan without all the breading and guilt. BONUS- it's vegetarian friendly too!
We're really excited to be a part of The Kim Six Fix Ultimate Recipe Challenge blog hop for Pasta today! If you don't eat traditional “pasta” like us, you don't have to miss out on your favorite pasta style dishes. That's why we're sharing a family favorite: lasagna, paleo-style!
Eating paleo doesn't mean life will change dramatically. You can still eat food that tastes amazing! And if you don't follow a paleo regimen, you can still enjoy paleo dishes. Here's why trying paleo recipes is a good idea:
- Cut back on calories. By removing the noodles and using layers of zucchini and eggplant instead, we've cut about 250 calories per serving of lasagna. (a single lasagna noodle has 86 calories alone)
- Friendly for food allergies. Paleo recipes are usually gluten-free and friendly for many other allergies, such as peanut allergies (no peanuts on paleo). Always check ingredients and with your guests for specific allergies and sensitivities.
- More fiber and vegetables. Replace processed noodles with vegetables, which are higher in fiber, vitamins, and nutrients. More fiber and vegetables make dishes more filling and satisfying.
If you've been wondering about paleo recipes, this Eggplant and Zucchini Lasagna is a great one to try! We call this recipe “paleo-lite” because it has cheese in it, which strict paleo eaters avoid. We like to use harder cheeses, like Parmesan, but we feel that a little mozzarella is a nice treat every now and then. If you have a dairy sensitivity or want to cut further calories, then avoid the mozzarella or eliminate the cheese from this recipe altogether.
So how do we make the lasagna look and taste like lasagna without actual noodles?
Ready to make this Eggplant Lasagna? Here are some tips that will make this dish a flavorful, versatile meal your family will love!
- If you don't like eggplant or zucchini, you can substitute any vegetable that can be sliced into “sheets” to mimic noodles, like summer squash, carrots, sliced tomatoes, and potatoes
- For less cheese, just sprinkle cheese on the top of the lasagna. For a more paleo-friendly recipe, use only a hard cheese like Parmesan. Or skip the cheese altoegther (I like cheese, so…)
- After cutting and plating the lasagna, sprinkle with shredded Parmesan cheese and place the plate the warm over for a few minutes to gently melt the cheese
- Top cooked lasagna with diced chives or julienned basil for a pretty look and taste
- Serve this lasagna with a delicious mesclun salad with vinaigrette
Here's the recipe we promised you!
Vegetarian Eggplant Lasagna – it's Paleo-lite #UltimateRecipeChallenge
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 1x
- 1 Eggplant
- 3–4 Medium Zucchini
- 2 cups Shredded Mozzarella
- 1 jar Pasta sauce
- 1/2 cup Shredded Parmesan cheese
- 1/2 Medium White Onion diced
- 1 Tbsp Minced Garlic
- 1/2 Tbsp Oregano
- 1/2 Tbsp Basil
- 1/2 tsp Black Pepper
- 1/2 tsp Salt
- Cut eggplant and zucchini into thin rounds
- Toss the vegetables with the spices
- Layer the ingredients into a 9 inch baking dish starting with the eggplant, then pasta sauce, then cheese, then zucchini and repeat until the dish is full
- Save about a quarter of both cheeses to put on top of the dish
- Cover with foil and bake in a 400 degree Fahrenheit oven for 35 minutes
- After 35 minutes remove foil and sprinkle the remaining cheese on top of the dish and bake for 10 more minutes or until the the cheese is melted
Thank you so much for stopping by today! What do you want to know about paleo? What are some of your favorite pasta recipes that you'd like a paleo recipe for? Let us know in the comments!